Citation
Rafidah Abd Hamid, . and Zaliha Omar, . and Sivaruby Kanagaratnam, . and Miskandar Mat Sahri, . and Noor Lida Habi Mat Dian, . and Rosnani Osman, . Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit. pp. 617-634. ISSN 1511-2780
Abstract
Post-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats diacylglycerol (DAG) content and processing are several ways identified that could overcome post-crystallisation problem. There have been studies to understand this phenomenon through the effects of emulsion temperatures throughput speed tube-cooler temperatures and pin-worker speed. Post-crystallisation in non-hydrogenated margarine during storage is significantly related to processing. Thus minimising the post-hardening problem in palm-based soft margarine by studying the performance of high pressure working unit of margarine pilot plant will be the objective of the current work. A formulation containing palm oil as the major oil and a soft oil with a balanced ratio of 1:1:1 in saturated monounsaturated and polyunsaturated fatty acids was processed in a margarine pilot plant. For evaluating the effects of high pressure coupled with pin-rotor a high-speed pin-rotor and a double stage homogeniser were installed. The oils and fats and the finished products were analysed for their fatty acid composition solid fat content texture and hardness value upon storage. Post-crystallisation was greatly minimised in the soft margarine with the maximum usage of non-hydrogenated palm oil formulation at controlled storage temperatures of 5C 10C 15C and 20C.
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Abstract
Post-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats diacylglycerol (DAG) content and processing are several ways identified that could overcome post-crystallisation problem. There have been studies to understand this phenomenon through the effects of emulsion temperatures throughput speed tube-cooler temperatures and pin-worker speed. Post-crystallisation in non-hydrogenated margarine during storage is significantly related to processing. Thus minimising the post-hardening problem in palm-based soft margarine by studying the performance of high pressure working unit of margarine pilot plant will be the objective of the current work. A formulation containing palm oil as the major oil and a soft oil with a balanced ratio of 1:1:1 in saturated monounsaturated and polyunsaturated fatty acids was processed in a margarine pilot plant. For evaluating the effects of high pressure coupled with pin-rotor a high-speed pin-rotor and a double stage homogeniser were installed. The oils and fats and the finished products were analysed for their fatty acid composition solid fat content texture and hardness value upon storage. Post-crystallisation was greatly minimised in the soft margarine with the maximum usage of non-hydrogenated palm oil formulation at controlled storage temperatures of 5C 10C 15C and 20C.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Margarine |
| AGROVOC Term: | Crystallization |
| AGROVOC Term: | Hardening |
| AGROVOC Term: | Shortening |
| AGROVOC Term: | Emulsions |
| AGROVOC Term: | food storage |
| AGROVOC Term: | Palm oils |
| AGROVOC Term: | Heat exchangers |
| AGROVOC Term: | Stearin |
| AGROVOC Term: | Iodine |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24984 |
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